2 lbs. roast (top or bottom round)
2 onions, whole
2 cans tomato soup
1 can cider vinegar
1/8 tsp. ground ginger
1 1/2 bay leaves
Salt, pepper, garlic powder
1 sm. can mushrooms
1 clove garlic, crushed
Worcestershire sauce
Kitchen bouquet
Washington powder (not a must)

Coat roast with Worcestershire, Kitchen Bouquet and Washington powder (not essential). Dust with garlic powder, salt and pepper. Brown in Dutch oven on high heat with oil in bottom. After browned all over, add 2 onions, 1 clove crushed garlic. Brown a little with the meat. Take out meat. Add soup, vinegar, spices and mushrooms. Put meat on rack in pot. Cook until tender, about 2 hours.